The original poster of this recipe recommended serving it with a potato, veggie, etc. We ate this recipe that way the first time and were sort of ‘underwhelmed’. For the leftovers, I steamed some veggies, made some rice, and we ate it much more like “Chinese” food – and it was AMAZING.
Really delicious and super easy!
(And again no picture..I’m getting rusty at this blogging thing!)
Lionhouse Sweet and Sour Chicken
Mix together in a medium sized bowl:
6-8 tablespoons cornstarch or flour
1 1/2 cups sugar
1 cup vinegar
1 cup chicken Broth
7 tablespoons ketchup
2 tablespoon soy sauce
- Whisk to combine and set aside.
6-8 boneless, skinless chicken breasts
Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.
Layer raw chicken breasts in glass dish (9×13).. Pour contents of bowl directly over chicken breasts.
Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.
If you don’t think the sauce is thick enough after the chicken has cooked, I just threw it in a saucepot and added a little more cornstarch.